This rich and creamy African Peanut Stew is pure comfort food! It is a hearty meal with peanut butter, veggies, and spicy serrano pepper.
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This African Peanut Stew is one of my favorite meals. It is rich, creamy, and comforting.
It has a slightly spicy flavor with serrano pepper, ginger, and sriracha sauce.
It is one of those meals I turn to again and again because it is so good.
I literally could eat this once a week if I wasn't a food blogger!
Other hearty recipes to try are my Slow Cooker Tempeh Chili recipe and Tofu Noodle Soup recipe.
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❤️ Why You'll Love It
- It's rich and creamy.
- Made with peanut butter, sweet potatoes, eggplant, and squash, it is a hearty meal.
- You can customize it to your liking with switching out the veggies of your choosing.
🧾 Ingredients
- Peanut butter: Adds a rich nutty flavor. I used all-natural peanut butter. Use whatever your favorite is.
- Tomato paste: Adds a rich bold tomato flavor.
- Vegetable broth: I like low-sodium vegetable broth so that I can control the amount of sodium.
- Coriander and cumin: Adds citrus and warm earthy flavors.
- Serrano pepper: I like serrano pepper for the spice. If you like less spice, leave out the ribs and seeds or use a jalapeño pepper instead.
- Sriracha sauce: Adds more spice.
- Eggplant: When I first made this recipe I used an American eggplant. When I republished this recipe I used a Chinese eggplant, which I like better because it isn't as bitter.
- Yellow squash: I used yellow squash but you could also use a zucchini.
- Sweet potato: Adds a sweet creamy texture.
- Onion: Adds a sweet pungent flavor.
- Ginger: Adds a warm spicy flavor.
- Garlic: Adds a pungent flavor.
- Olive oil: To cook the onion. Adds flavor.
- Salt and pepper: Enhances the other flavors and adds flavor.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Greens
- Jalapeño for less spice
- Habanero pepper for more spice
- Cabbage
- Corn
- Carrots
- Okra
- Chickpeas
- Kale, spinach, or collard greens
- Tofu
- Red bell pepper
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🔪 Instructions
Step 1: Heat olive in a large pot on medium heat. Add onions and cook until translucent.
Step 2: Add minced garlic, ginger, cumin, and coriander. Stir to coat the onions. Cook until fragrant.
Step 3: Add vegetable broth, tomato paste, salt, pepper, sriracha sauce, serrano pepper, peanut butter, and sweet potatoes. Bring soup to a boil.
Reduce soup heat. Simmer until sweet potatoes are tender, about 15-20 minutes.
Step 4: Add eggplant and squash. Cook until tender, about 10 minutes.
❄️ Can I Freeze It?
Yes, you can freeze it. Place cooled vegan sweet potato stew in freezer-safe bags or other freezer-safe container. It will last up to 3 months in the fridge.
🍽 Serving
- Rice
- Quinoa
- Cilantro
- Chopped peanuts
The whole family will love this vegan peanut stew!
If you tried this African Peanut Stew Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
I originally posted this recipe on January 18, 2015. I added new photos, text, and a video when I republished it.
📋 Recipe
African Peanut Stew
Ingredients
- 1 onion (2 cups chopped)
- 2 tablespoons olive oil
- 2 tablespoons ginger minced
- 4 cloves garlic minced
- 2 teaspoons cumin
- 2 teaspoons coriander
- 5 cups low sodium vegetable broth
- 6 ounces tomato paste
- Salt and pepper
- 2 teaspoons sriracha sauce
- 2 tablespoons finely chopped serrano pepper
- 1 cup peanut butter
- 2 medium sweet potatoes (4 cups chopped)
- 1 medium eggplant (3 cups, chopped)
- 1 small yellow squash or zucchini (2 ½ cups chopped)
Instructions
- Heat a large pot on medium heat. Add olive oil and chopped onion. Sauté onion until translucent, about 5 minutes.
- Add minced garlic, ginger, cumin, and coriander and cook for about 1 minute longer, until fragrant.
- Add vegetable broth, tomato paste, salt, pepper, sriracha sauce, serrano pepper, peanut butter and sweet potatoes. Bring to a boil, and then reduce heat and simmer until sweet potato starts to soften, about 15-20 minutes with the lid on.
- Add chopped eggplant and squash. Still covered, cook until tender, about 10 minutes.
Notes
Nutrition
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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Charlene @ That Girl Cooks Healthy says
I love the concept of adding eggplant and squash to the African Peanut Stew. This is something I have never tried before but your recipe sounds perfect. It's a must try!
Willow Moon says
Thanks! Of all the recipes I have created, this is one of my favorites.